1. Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl. 2. In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss. 3. To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil. 4. Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened. 5. Remove dressing from heat and cool slightly. 6. Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat. 7. Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
